Spinach & Mushroom Stuffed Chicken Thighs

Ingredients

• Chicken: 4–6 boneless, skinless chicken thighs

• Filling:

  • 1 cup whole-milk ricotta cheese, drained (about 8 oz)

  • 1/2 cup grated Parmesan cheese

  • 2 large handfuls fresh spinach, chopped

  • 1/2 cup cremini mushrooms, thinly sliced

  • 4 cloves garlic, minced

  • 1 tbsp olive oil or butter (for sautéing)

  • Salt and freshly ground black pepper (to taste)

• Equipment: Plastic wrap, meat mallet, toothpicks or kitchen twine.

Instructions

Step 1: Strain the Ricotta

Place the ricotta cheese in a fine-mesh strainer lined with paper towels or cheesecloth over a bowl. Let it sit while you prep the remaining ingredients to drain off excess liquid.

Step 2: Sauté the Aromatics

1. Heat 1 tbsp oil or butter in a skillet over medium heat.

2. Add the sliced mushrooms and cook for 3–4 minutes until they begin to brown and release their moisture.

3. Stir in the minced garlic and chopped spinach. Sauté for 1–2 minutes just until the spinach is wilted and the garlic is fragrant.

4. Remove the pan from heat. Transfer the mixture to a paper towel-lined plate and press gently to drain off any excess liquid, then let cool completely.

Step 3: Make the Filling

In a medium bowl, combine the drained ricotta, grated Parmesan, cooled spinach-mushroom mixture, and a generous pinch of salt and black pepper. Stir until evenly mixed.

Step 4: Prep & Stuff the Chicken

1. Pound the Thighs: Lay a chicken thigh flat on a cutting board, cover with plastic wrap, and gently pound with a mallet to create an even thickness.

   Note: Don't pound too thin—just enough to make the thigh pliable for wrapping around the filling.

2. Stuff & Roll: Place a spoonful of the filling in the center of each thigh (avoid overstuffing to prevent leaking). Roll the chicken over the filling to enclose it.

3. Secure: Fasten the seam with 2–3 toothpicks or tie securely with kitchen twine. Season the outside lightly with salt and pepper.

Step 5: Grill & Serve

1. Preheat: Set your grill to medium heat (around 375°F / 190°C). Lightly oil the grates.

2. Cook: Grill the stuffed thighs seam-side down first for 6–8 minutes. Flip gently and cook for another 6–8 minutes, or until the internal temperature reaches 165°F (74°C) on an instant-read thermometer.

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3. Rest: Remove from the grill, let rest for 5 minutes (remove toothpicks/twine before eating), and enjoy!